Festive Cranberry-Topped Cheesecake
TOTAL TIME: Prep: 40 min. Bake: 45 min. + chilling
YIELD: 12 servings.
When my daughter was 4 months old, my husband and I hosted both of our families for Christmas dinner. I served this cheesecake for dessert. It's quite festive—it was thoroughly enjoyed by all. —Stacy Dutka, Bienfait, Saskatchewan
Ingredients
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2 cups crushed shortbread cookies
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2 tablespoons sugar
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1/4 cup butter, melted
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FILLING:
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3 packages (8 ounces each) cream cheese, softened
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3/4 cup sugar
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2 tablespoons orange juice
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1 tablespoon grated orange zest
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2 teaspoons vanilla extract
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1/2 teaspoon ground cinnamon
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3 large eggs, lightly beaten
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TOPPING:
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3 cups fresh or frozen cranberries, coarsely chopped
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1-1/4 cups sugar
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1 cup water
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2 tablespoons cornstarch
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1/4 cup orange juice
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1/2 cup coarsely chopped pecans, toasted
Directions
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1.
Preheat oven to 325°. In a small bowl, combine cookie crumbs and sugar; stir in butter. Press onto the bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until set, 6-8 minutes. Cool on a wire rack.
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2.
In a large bowl, beat cream cheese and sugar until smooth. Beat in juice, zest, vanilla and cinnamon. Add eggs; beat on low speed just until combined. Pour filling over crust.
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3.
Return pan to baking sheet. Bake until center is almost set, 45-50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
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4.
In a large saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and orange juice until smooth; stir into cranberry mixture. Bring to a boil; cook and stir until thickened, about 2 minutes.
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5.
Remove from the heat; cool to room temperature. Stir in pecans. Spoon over cheesecake. Refrigerate until chilled.
Nutrition Facts
1 slice: 537 calories, 33g fat (17g saturated fat), 129mg cholesterol, 299mg sodium, 55g carbohydrate (37g sugars, 2g fiber), 8g protein.
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